Tomatoes Provencale

This is a delicious side dish recipe, and a great way to use up all those tomatoes left over from fall harvest.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4  slices bacon, diced
• 1  clove garlic, minced
• 1  medium onion, thinly sliced
• 1⁄4 lb fresh mushrooms, sliced
• 1  tablespoon flour
• 1⁄2 teaspoon seasoning salt
• 5  medium tomatoes
• 6  tablespoons parmesan cheese, divided
• 1  tablespoon butter

Directions

1. Set oven to 350 degrees.
2. Grease a 8-in square baking dish.
3. Fry bacon until crisp; drain on paper towel; reserve drippings in skillet, set aside.
4. Saute garlic, onions and mushrooms in skillet, until tender.
5. Stir in reserved bacon, flour and seasoning salt, set aside.
6. Cut tomatoes into 1/2-in slices.
7. Place half of the slices into prepared baking dish.
8. Spoon half of bacon/onion mixture over tomatoes.
9. Sprinkle with 3 tbsp.
10. parmesan cheese.
11. Repeat layers.
12. Dot with butter.
13. Bake for 25 minutes.